Ayşe Nur Kahve | Nutrition and Dietetics | Innovative Research Award

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Dr. Ayşe Nur Kahve | Nutrition and Dietetics | Innovative Research Award

Aksaray University | Turkey

Ayşe Nur Kahve is a distinguished academic and researcher in the field of Nutrition and Dietetics, specializing in functional foods, probiotics, nutritional epidemiology, and clinical nutrition. Currently serving as a Lecturer at Aksaray University, she has established herself as a dedicated professional who integrates both academic research and applied nutritional sciences. Her doctoral research at Selçuk University focused on kefir enriched with germinated chickpeas, examining its functional, nutritional, and quality properties. This research has been well-received for its innovative approach to dietary solutions that address both public health concerns and industry needs. Prior to her Ph.D., she earned her Master’s degree from Ankara University, where she investigated vitamin D deficiency and its association with anemia and body composition in obese women, contributing to an important clinical understanding of micronutrient deficiencies. Over the years, she has published in international journals such as Food Science & Nutrition, Revista Chilena de Nutrición, and The Journal of Food. Beyond publications, she has also contributed book chapters, presented at conferences, and participated in research projects addressing childhood obesity and nutritional interventions. Her professional journey demonstrates a balance between academic rigor, applied healthcare experience, and an enduring commitment to improving community health outcomes.

Professional Profile

ORCID | Google Scholar

Education

Ayşe Nur Kahve has pursued a strong academic trajectory in Nutrition and Dietetics, marked by degrees from prominent Turkish universities. She completed her Ph.D. in Nutrition and Dietetics at Selçuk University, Institute of Health Sciences, with a thesis titled “Çimlendirilmiş nohut ilavesiyle üretilen kefirin fonksiyonel, besinsel ve bazı kalite özelliklerinin belirlenmesi” under the supervision of Dr. Ebru Bayrak. Her doctoral research focused on developing functional foods by enriching kefir with germinated chickpeas, bridging food technology and nutritional sciences. Prior to this, she earned a Master’s degree from Ankara University, Institute of Health Sciences, with a thesis titled “Obez kadınlarda serum D vitamini eksikliğinin anemi parametreleri ve vücut bileşimi üzerine etkisi” under the supervision of Prof. Nurcan Yabancı Ayhan. This work highlighted the critical intersection of micronutrient deficiencies and obesity-related health complications. She began her academic journey with a Bachelor’s degree in Nutrition and Dietetics from Mevlana University, where she studied with a 50% scholarship. Her education demonstrates a progressive specialization in nutrition, combining clinical, biochemical, and functional food dimensions. Each degree reflects a clear trajectory toward expertise in nutrition-related diseases, functional food development, and public health nutrition.

Professional Experience

Ayşe Nur Kahve has combined academic teaching, clinical practice, and research to develop a comprehensive professional profile. she has been serving as a Lecturer at Aksaray University Rectorate, where she is actively engaged in teaching, supervising student research, and contributing to institutional development. Her academic role is supported by extensive practical experience in the healthcare sector. she worked as a Clinical Dietitian at the Ministry of Health of Türkiye, where she provided evidence-based nutritional interventions for diverse patient groups, focusing on obesity, chronic disease management, and maternal nutrition. Prior to this, she worked as a Dietitian at Kırşehir Özel Aşıkpaşa Hospital, where she gained experience in private healthcare and patient-centered nutrition counseling. Beyond her professional roles, she has actively contributed to research projects, including the Childhood Obesity Research and the Kefir Functional Properties Project. Her professional experience reflects a unique blend of clinical expertise and academic engagement, allowing her to translate research findings into practical healthcare applications. This dual perspective strengthens her contribution to both community health and academic scholarship.

Research Interests

Ayşe Nur Kahve’s research interests center on the critical intersections of nutrition, health, and functional food innovation. She has a strong focus on functional foods—particularly fermented products like kefir and their potential for improving public health. Her doctoral work on kefir enriched with germinated chickpeas exemplifies this direction, aiming to enhance both nutritional content and functional properties of traditional dietary products. Another central area of her research is micronutrient deficiencies and metabolic health, specifically the role of vitamin D deficiency in obese women and its impact on anemia, body composition, and clinical health markers. She is equally interested in nutritional epidemiology, particularly childhood obesity, contributing to national projects examining obesity prevalence among primary school students. Additionally, she has engaged in research on probiotics, sprout-based nutrition, maternal health, and sports nutrition, as reflected in her national and international publications. Her research interests extend to applied community health interventions, bridging laboratory-based nutritional science with population-level strategies for disease prevention and health promotion. With a growing record of publications and conference contributions, she continues to advance innovative approaches that connect traditional dietary practices with modern nutritional science.

Research Skills

Through her academic and professional journey, Ayşe Nur Kahve has developed a robust skillset in both experimental research methods and clinical applications. Her expertise includes the design and execution of nutritional intervention studies, biochemical and clinical data analysis, and statistical interpretation of nutritional research outcomes. She is skilled in functional food development and characterization, demonstrated in her kefir-based Ph.D. project. Her research portfolio also highlights competencies in anthropometric measurements, dietary assessment techniques, and nutritional epidemiology. She has experience with literature review methodologies, conference presentations, and scientific writing, which have resulted in multiple publications in indexed journals. Additionally, she is proficient in nutritional counseling and clinical dietetics, having worked extensively with patients in both public and private healthcare institutions. Her collaborative work in national projects has further enhanced her ability to conduct team-based, interdisciplinary research. Complementing her technical skills are her academic writing, teaching, and mentoring abilities, which contribute to her effectiveness as a university lecturer. Collectively, her research skills demonstrate an integration of laboratory expertise, clinical application, and academic scholarship.

Awards and Honors

Ayşe Nur Kahve has achieved significant recognition in her academic and professional journey. Her research and publications in international refereed journals—including Food Science & Nutrition, Revista Chilena de Nutrición, and The Journal of Food—underscore her contributions to advancing nutrition science. She has presented papers at various international scientific meetings, such as the International Congress on Sport and Health Research and the International Healthy Nutrition Congress, which reflects her active engagement with the global academic community. She has also contributed a chapter to the scientific book Sağlık Bilimleri Alanında Uluslararası Araştırmalar, further establishing her presence as a contributor to scholarly literature. In addition to her academic achievements, she was awarded scholarships during her undergraduate education, demonstrating her consistent academic excellence. Her involvement in government and university-supported research projects, particularly those addressing public health issues like childhood obesity and functional foods, reflects both recognition of her expertise and trust in her research capacity. Collectively, these achievements highlight her standing as a researcher with strong academic output, meaningful project involvement, and growing international visibility.

Publication Top Notes

  • A study examining the relationship between body weight gained during pregnancy and some characteristics of the newborn — 2018 — 4 citations

  • The role and importance of germinated grains and sprouted products in nutrition — 2023 — 2 citations

  • Anthropometric measurements in adults — 2022 — 2 citations

  • Determination of the Functional, Nutritional, and Some Quality Properties of Kefir Produced With the Addition of Germinated Chickpeas — 2025

  • Relación entre la deficiencia de vitamina D en suero, el estado nutricional y los parámetros de anemia en mujeres con obesidad — 2024

Conclusion

In conclusion, Ayşe Nur Kahve stands out as a committed researcher and educator whose contributions to Nutrition and Dietetics span both academic scholarship and practical health applications. Her research in functional foods, particularly the innovative enrichment of kefir with germinated chickpeas, demonstrates her ability to develop novel dietary solutions with public health relevance. She has also made notable contributions to understanding the links between vitamin D deficiency, obesity, and anemia, further reinforcing her expertise in clinical nutrition. Her dual experience in academia and healthcare allows her to bridge scientific findings with real-world applications, benefiting both her students and the broader community. Through her publications in international journals, book authorship, and conference presentations, she has built a growing academic profile that reflects both quality and relevance. While further expansion of international collaborations and Q1 publications will enhance her future impact, her current trajectory is highly promising. With her strong research foundation, teaching excellence, and dedication to improving public health, she is highly deserving of recognition through the Best Researcher Award, and she is well-positioned to assume future leadership in the field of nutrition science.

SADDAM MUSTAFA | Food Science | Best Researcher Award

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Mr. SADDAM MUSTAFA | Food Science | Best Researcher Award

Researcher from Anhui Agriculture University, China

Saddam Mustafa is a dynamic early-career researcher specializing in food science and nutrition, currently pursuing his MPhil at Anhui Agricultural University in China. With a strong academic background and hands-on research experience, he has contributed significantly to the study of starch structure, food functionality, and the impact of natural ingredients on glycemic index and food quality. Saddam has held multiple roles, including Graduate Research Assistant, Teaching Assistant, and Assistant Lab Manager, which have honed his analytical, instructional, and managerial skills. His academic endeavors are complemented by a robust publication record, featuring first-author and collaborative works in respected journals such as Food Chemistry, Fermentation, and Carbohydrate Polymers. His academic journey is marked by consistency and excellence, reflected in various honors like the AHAU Academic Star Award and multiple “Excellent International Student” accolades. He is an active member of several professional organizations and has participated in numerous international conferences and workshops. Saddam’s diverse skills, ranging from laboratory techniques to statistical software, along with his passion for scientific writing and community involvement, make him a well-rounded scholar. With a promising future in academia and applied research, Saddam is well-positioned to make continued contributions to food innovation, sustainability, and nutritional science.

Professional Profile

Education

Saddam Mustafa’s educational background reflects both academic excellence and applied scientific training in the field of food science. He is currently enrolled in the Master of Philosophy (MPhil) program at Anhui Agricultural University, China (2022–2025), where he is conducting advanced research on the effects of black tea powder on the glycemic index of bread by analyzing its impact on dough rheology, microstructure, and digestibility. This work bridges fundamental research with potential health applications. Prior to this, he completed his Bachelor’s in Food Science and Technology at the University of Sargodha, Pakistan (2018–2022). His undergraduate thesis focused on the use of apple peel waste as a natural antioxidant in mayonnaise, highlighting his early interest in food innovation and sustainability. Both degrees emphasize a strong foundation in food chemistry, nutritional science, and product development. Additionally, Saddam has benefitted from competitive scholarships, including the Chinese High Talent Government Scholarship for his master’s studies and the Punjab Educational Endowment Fund during his undergraduate years. His academic journey has been further enriched by participation in training programs and workshops across China and Pakistan, underscoring his commitment to continuous learning and cross-cultural academic engagement in the field of food science.

Professional Experience

Saddam Mustafa has accumulated a diverse portfolio of professional experiences in research, teaching, and laboratory management. Since January 2023, he has been serving as a Graduate Research Assistant at the Department of Tea Science and Food Engineering, Anhui Agricultural University, China. In this role, he has led and supported multiple projects on starch structure, glycemic index modulation, and food microstructure analysis. From May to August 2024, he also worked as a Teaching Assistant at the School of Foreign Languages, Anhui Agricultural University, where he taught English to professionals from various disciplines, enhancing their communication proficiency in academic and global settings. Prior to his postgraduate studies, Saddam served as Assistant Lab Manager at the Institute of Food Science and Nutrition, University of Sargodha (2021–2022). His responsibilities included coordinating lab operations, managing resources, and liaising with vendors to support ongoing research activities. Earlier, during an internship at Cakes & Bakes Food Company (2020), he gained practical experience in food quality inspection, kitchen supervision, and customer feedback management. These roles have equipped him with an in-depth understanding of both academic and industrial food systems. His professional journey illustrates a strong balance between theoretical research, practical application, and academic communication.

Research Interests

Saddam Mustafa’s research interests lie at the intersection of food science, nutritional biochemistry, and functional food product development. His current work focuses on the multiscale structure and digestibility of starches, particularly their impact on the glycemic index of food products like bread. He is keen on understanding the role of natural additives, such as black tea powder and chickpea starch, in modifying dough rheology and microstructure to promote healthier food alternatives. Saddam also explores non-thermal preservation techniques and the functional properties of plant-based ingredients, reflecting his interest in food safety, innovation, and sustainable nutrition. His past research includes investigating antioxidant applications of fruit by-products (e.g., apple peels) and the digestive health implications of bioactive compounds. He has co-authored papers on microbial decontamination, protein-starch interactions, and immune-boosting diets, reflecting a holistic approach to food and health. As part of his academic growth, Saddam is also engaged in collaborative studies on food structure analysis using advanced techniques such as XRD, FTIR, and confocal microscopy. These interests are aligned with emerging global trends in personalized nutrition, clean-label food innovation, and sustainable food systems, making his research both timely and impactful in academic and industry circles.

Research Skills

Saddam Mustafa possesses a comprehensive skill set in experimental research, food analysis, and scientific communication. He is adept at using a wide range of analytical instruments, including GC-MS, HPLC, FTIR, XRD, DSC, and solid-state NMR for evaluating food components and structures. His experience with microscopy techniques—such as light, fluorescence, scanning electron, and confocal laser scanning microscopy—enables him to conduct microstructural and textural analysis of food matrices. Saddam also has expertise in rheology, texture profile analysis (TPA), proximate analysis, quantitative descriptive analysis (QDA), and in-vitro digestion methods, which are essential for assessing the nutritional and functional quality of food products. His computer proficiency includes the use of statistical software such as SPSS, AMOS, DEA, Stata, and E-Views, as well as strong command over MS Office, content presentation tools, and data management systems. In addition to technical abilities, he excels in scientific writing, data compilation, and presentation skills, making him an effective communicator in both academic and professional forums. His hands-on lab expertise, combined with a strong foundation in food science principles and digital competencies, positions him as a well-equipped researcher capable of tackling complex problems in food technology and nutritional science.

Awards and Honors

Saddam Mustafa’s academic excellence and research contributions have been recognized through multiple prestigious awards and honors. He was awarded the “Excellent International Student of the Year” twice (2023 and 2024) by the School of International Education at Anhui Agricultural University, reflecting his outstanding performance and active engagement within the academic community. He also received the AHAU Academic Star Award (2024) and the Research Contribution Award (2023) from the School of Tea and Food Science, further cementing his role as a standout contributor in his field. His efforts in academic outreach earned him the Outstanding Contestant Award (2024) in the “My Beautiful Encounter with China” competition organized by the Chinese Ministry of Education. Nationally, he has been recognized with the Innovative Product Development Award (2022) by the Pakistan Society of Food Scientists and Technologists, and the Undergraduate Research Scholar Award (2022) from the University of Sargodha. His involvement in volunteer activities also earned him the Best Volunteer of the Year Award (2024). These accolades not only highlight his academic dedication but also showcase his ability to balance scholarly achievement with community service and international collaboration.

Conclusion

Saddam Mustafa exemplifies the profile of an emerging researcher whose academic and professional journey is marked by dedication, innovation, and cross-cultural excellence. His contributions to the fields of food science and nutritional research are evident in his robust publication record, practical lab expertise, and involvement in collaborative projects that span national and international institutions. His strengths lie in his multidisciplinary approach, combining theoretical knowledge with practical applications to address pressing challenges in food quality, health, and sustainability. Despite his relatively early career stage, Saddam has already garnered significant recognition through multiple awards, scholarships, and speaking engagements, indicating both promise and performance. His comprehensive skill set—ranging from analytical instrumentation to statistical analysis and scientific communication—makes him a strong candidate for competitive research opportunities and future leadership roles. Going forward, Saddam is well-positioned to expand his research horizons through postdoctoral work, grant acquisition, and industry partnerships. With a clear vision, technical proficiency, and global outlook, he is poised to make lasting contributions to food innovation and public health. As such, Saddam Mustafa stands out as a highly deserving nominee for the Best Researcher Award.

Publications Top Notes

  • The relationship between fine structure and physicochemical properties of starches from wheat (Triticum aestivum L.) varieties
    Mustafa, S., Sun, C., Zhu, Z., & Du, X.
    2025

  • Recent advances in microbial decontamination of food products using nonthermal preservation techniques and modified atmosphere packaging
    Mustafa, S., Hina, S., Sun, C., & Du, X.
    2025 (Accepted)

  • Impact of chickpea starch on the glycemic index of bread by modulating dough rheology, microstructure, and in-vitro digestibility
    Mustafa, S., Hina, S., Wang, C., Zhu, Z., & Du, X.
    2025 (Accepted)

  • Exploring phytochemical potential of nature’s bliss Thymus vulgaris L. Mini review
    Mustafa, S., Sundas Hina, Shahid Mahmood, Ghulam Mueen-ud-Din, Muhammad Qamrosh Alam, Fahad Faisal, Muhammad Yousaf Quddoos, Syeda Mahvish Zahra, Sanam Mumtaz
    2020

  • Essential food and active immune system combat the Novel COVID-19 Infection; A Story So Far
    Mustafa, S., Hina, S., Mubeen, M., Khan, I. M., Itfikhar, Y., & Quddoos, M. Y.
    2021

  • Therapeutic and protective valuation of fenugreek (Trigonella foenum-graecum)
    Hina, S., Mustafa, S., Ismail, A. M., Mahmood, S., Matar, A., Alharbi, A. S., Saleh, H. A. F., & Ge, W.
    2025

  • Formation of the rosette-like starch with enhanced V-type crystallization via modified solvent-shifting method
    Wang, C., Du, K., Sun, C., Hu, Y., He, Z., Zhu, Z., Saddam, M., Chen, X., and Du, X.
    2024

  • The anti-digestibility mechanism of soy protein isolate hydrolysate on natural starches with different crystal types
    Zhu, Z., Sun, C., Wang, C., Mei, L., He, Z., Mustafa, S., Du, X., and Chen, X.
    2024

  • Liquid nitrogen ball-milled mechanochemical modification of starches with typically selected A, B and C crystal types on multiscale structure and physicochemical properties
    Sun, C., Du, K., He, Z., Zhu, Z., Hu, Y., Wang, C., Saddam, M., … & Du, X.
    2024

  • The structural properties and resistant digestibility of maize starch-glyceride monostearate complexes
    Wang, C., Zhu, Z., Mei, L., Xia, Y., Mustafa, S., Chen, X., and Du, X.
    2023

Qingshen Sun | Food Science | Best Researcher Award

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Mr. Qingshen Sun | Food Science | Best Researcher Award

Professor from Heilongjiang University, China

Professor Sun Qingshen is a distinguished academic and scientific leader in the field of life sciences, currently serving at the School of Life Sciences, Heilongjiang University in Harbin, China. A graduate of Shanghai Jiao Tong University in 2006, Professor Sun has built an impressive career combining research excellence, innovation, and educational mentorship. He has served as a visiting scholar at the University of Georgia in the United States, which broadened his international research perspective and collaborations. His career is marked by deep involvement in both academic and applied scientific domains, especially within food safety, food science, and biotechnology. Professor Sun has been recognized as an E-class talent and has received numerous prestigious awards, including the 12th Heilongjiang Provincial Youth Science and Technology Award. With more than 100 publications, including 18 SCI-indexed papers, over 20 major research projects led, and 10 national technology invention patents granted, he exemplifies both productivity and impact in research. His editorial roles and participation in expert panels further demonstrate his leadership within the scientific community. As a doctoral supervisor and mentor, he has guided more than 70 master’s students, shaping the next generation of researchers and practitioners in life sciences.

Professional Profile

Education

Professor Sun Qingshen completed his higher education at one of China’s top institutions, Shanghai Jiao Tong University, from which he graduated in June 2006. His academic background provided a solid foundation in biological and life sciences, equipping him with deep theoretical knowledge and applied research skills. His education also reflects a rigorous scientific training environment, where he gained expertise in analytical techniques, experimental design, and critical scientific thinking. During his academic journey, Professor Sun demonstrated a strong inclination toward interdisciplinary learning, integrating life sciences with food technology, safety, and industrial applications. Additionally, his academic credentials were further strengthened by his time as a visiting scholar at the University of Georgia in the United States, which exposed him to global best practices and research innovation. This experience broadened his understanding of international standards in food science and life sciences research and enabled him to build networks with global scholars. The combination of his foundational education in China and his international exposure has significantly shaped his ability to lead diverse and complex research projects. His educational achievements continue to influence his research directions, teaching philosophy, and his contributions to both academia and industry.

Professional Experience

Professor Sun Qingshen has accumulated extensive professional experience through various academic, research, and advisory roles. He currently holds the position of Professor and Doctoral Supervisor at the School of Life Sciences, Heilongjiang University. Over the course of his career, he has led and participated in more than 20 major scientific projects, including national youth foundations and provincial-level research initiatives. His professional responsibilities extend beyond teaching and research; he also serves as an expert advisor in food safety for the People’s Government of Heilongjiang Province and contributes to industry development through his involvement with the Expert Scholar Database and small and medium enterprise support programs. Furthermore, he is an executive director of the Heilongjiang Provincial Food Science and Technology Association and the Light Industry Association. His editorial roles in well-regarded journals, including Food Science and Human Wellness and China Dairy Industry, underline his expertise in reviewing and shaping scientific literature. His career reflects a strong balance between academic excellence, scientific leadership, and public service. This diverse and influential experience base positions him as both a thought leader and a practical contributor in the realms of food technology, life sciences, and higher education.

Research Interest

Professor Sun Qingshen’s research interests are deeply rooted in life sciences, with a particular focus on food science, food safety, biotechnology, and applied biological systems. His work explores the intersection between human health and the food industry, addressing pressing issues such as food safety regulations, functional food development, and nutritional bioavailability. He has shown a keen interest in dairy science and technology, evident from his editorial roles in related journals and research contributions. Professor Sun is also interested in the application of molecular biology, microbial technology, and biochemistry in food processing and preservation. His investigations frequently span multiple disciplines, combining elements of chemistry, biology, and engineering to develop innovative solutions for industrial and public health challenges. Additionally, he is actively involved in research that supports provincial and national food safety initiatives, demonstrating his commitment to both scientific advancement and societal welfare. His collaborative projects reflect an integration of academic knowledge with real-world application, often in partnership with government agencies and the food industry. Professor Sun’s research portfolio not only contributes to scholarly literature but also aims to create meaningful impact in terms of policy, practice, and public health outcomes in China and beyond.

Research Skills

Professor Sun Qingshen possesses a robust set of research skills that have enabled him to lead and contribute to a wide array of scientific projects. His expertise spans experimental design, statistical analysis, data interpretation, and molecular techniques applicable in food science and biotechnology. He is proficient in methodologies related to microbiology, enzyme analysis, and quality control systems within food production. These skills are reflected in his numerous publications in high-impact journals and in the successful execution of over 20 research projects. He is also skilled in literature synthesis and scientific writing, which supports his extensive editorial work and his mentoring of graduate students. His ability to secure and manage competitive funding highlights his project management capabilities and strategic planning. Professor Sun’s collaborative experience with international institutions and multidisciplinary teams has refined his ability to communicate research findings effectively across sectors. Moreover, his patent achievements reveal strong skills in innovation, technology transfer, and industrial problem-solving. His combined theoretical and applied research skills make him a valuable resource not only in academic environments but also in industry partnerships and public sector collaborations aimed at advancing food safety and life science technologies.

Awards and Honors

Professor Sun Qingshen has received numerous accolades that recognize his scientific achievements and leadership in research. Notably, he was awarded the 12th Heilongjiang Provincial Youth Science and Technology Award, a testament to his impact as an emerging leader in scientific innovation. He is also recognized as an E-class talent in Heilongjiang Province and was named an Outstanding Young Scientific and Technological Talent by the Provincial Association for Science and Technology. These honors reflect his sustained contributions to research, mentorship, and science policy. He has also received recognition for his role in provincial science associations and government advisory panels. Professor Sun has secured 10 national invention patents, further demonstrating his influence in technological advancement and practical innovation. His leadership in over 20 research projects and his service as an editorial board member for multiple respected journals have also earned him professional prestige within academic circles. These awards validate not only the quantity of his research output but also its quality and societal relevance. Collectively, his honors highlight a career marked by excellence, dedication, and the consistent pursuit of solutions to complex scientific and public health challenges in the food and life sciences sectors.

Conclusion

In conclusion, Professor Sun Qingshen embodies the qualities of a leading scholar, researcher, and mentor in the life sciences. His educational background, international exposure, and prolific research output place him at the forefront of scientific advancement in food safety and biotechnology. His professional journey is characterized by a balance of academic rigor, industry collaboration, and policy engagement. With more than 100 publications, 18 SCI-indexed papers, 10 patents, and numerous provincial and national honors, Professor Sun has built a career that blends theoretical insight with real-world application. His mentorship of graduate students and editorial responsibilities show a deep commitment to academic community-building and the dissemination of high-quality research. As a scientist, innovator, and advisor, he continues to contribute meaningfully to public health, scientific knowledge, and industrial development. His broad set of research skills and interdisciplinary interests ensure his work remains both relevant and impactful. Professor Sun Qingshen’s career serves as a model of how scientific inquiry, educational mentorship, and civic responsibility can intersect to advance knowledge and improve society. He is undoubtedly a valuable asset to the research community both in China and globally.

Publications Top Notes

  • Differential Analysis of Metabolites from Mulberry (Morus abla L. cv. Longsang 1) Juices Fermented with Pichia kudriavzevii and Weissella confusa Alone or in Combination

    • Authors: Han Xiaoyun, Yu Siqi, Liu Ying, Du Baochang, Sun Qingshen

    • Year: 2025

  • Evaluation of the In Vitro Probiotic Properties of Ligilactobacillus salivarius JCF5 and Its Impact on Jersey Yogurt Quality

    • Authors: Lv Yi, Xu Chunyue, Sun Qingshen

    • Year: 2025

  • Purification, Characterization and Antibacterial Mechanism of Plantaricin 2-1

    • Authors: Li Mengyang, Che Xiaoxue, Sun Qingshen

    • Year: 2025

  • Research Progress on Detection of Apple Watercore Based on Visible and Near-Infrared Spectroscopy

    • Authors: Hu Tao, Sun Qingshen

    • Year: 2025

Azita Hekmatdoost | Nutrition | Women Researcher Award

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Prof. Azita Hekmatdoost | Nutrition | Women Researcher Award

Professor, Shahid Beheshti University of Medical Sciences, Iran

Prof. Azita Hekmatdoost is an esteemed physician and nutritionist specializing in gastroenterology and clinical nutrition. She holds an M.D. and a Ph.D. in Human Nutrition from Tehran University of Medical Sciences and has conducted postdoctoral research in gastroenterology at UBC, Canada. With a career spanning multiple leadership and academic roles, Prof. Hekmatdoost is a respected educator and researcher at SBMU, having received numerous awards, including the “Top 2% Scientists” recognition by Stanford/Elsevier in 2023. Her work centers on advancing nutritional therapy for chronic disease prevention and improving health outcomes in Iran.

Professional Profile

Education

Prof. Azita Hekmatdoost completed her Doctor of Medicine (M.D.) at Tehran University of Medical Sciences in 2002, where she ranked in the top 10% of her class. She then pursued a Ph.D. in Human Nutrition from the same university, graduating in 2007 as the top student. She further specialized with a fellowship in Gastroenterology and Nutrition at the Children and Family Research Institute, University of British Columbia (UBC), Canada (2007-2008). Later, she completed a Dietitian Internship at the BC Dairy Association, Burnaby, Canada (2015-2016), and became a Registered Dietitian with the College of Dietitians of BC in 2016.

Professional Experience

Prof. Hekmatdoost is currently a professor in Clinical Nutrition at the Faculty of Nutrition and Food Science, Shahid Beheshti University of Medical Sciences (SBMU), Iran, where she has been teaching since 2009. She serves as the Nutrition Principal Investigator for the Persian Cohort, a national study evaluating chronic disease risk factors in Iran, and recently held the position of Vice Dean of Research & Technology at the National Nutrition & Food Technology Research Institute. Her previous roles include Vice Dean of Student & Cultural Affairs (2011-2014) at SBMU and Honorary Associate Professor at UBC (2015-2016). Prof. Hekmatdoost is recognized for her teaching contributions in courses such as Basic Nutrition, Diet Therapy, and Medical Nutrition Therapy for GI and liver diseases.

Research Interests

Her research focuses on gastroenterology and nutrition, with an emphasis on diet therapy for gastrointestinal and liver diseases, public health nutrition, and chronic disease prevention.

Publications Top Notes

Khodadadi, N., Hekmatdoost, A., Pashayee-Khamene, F., Hatami, B., & Yari, Z. (2024). The association of dietary inflammatory indices and mortality in patients with cirrhosis: a cohort-based study. Scientific Reports, 14(1), 21472.

Zarei, A., Pashayee-Khamene, F., Hekmatdoost, A., Hatami, B., & Yari, Z. (2024). Dietary Approaches to Stop Hypertension (DASH) and mortality risk among patients with liver cirrhosis: a prospective cohort study. BMC Research Notes, 17(1), 248.

Sohouli, M.H., Tavakoli, S., Reis, M.G., Hekmatdoost, A., & Guimarães, N.S. (2024). Changes in glucose metabolism, C-reactive protein, and liver enzymes following intake of NAD+ precursor supplementation: a systematic review and meta‐regression analysis. Nutrition and Metabolism, 21(1), 35.

Narimani, B., Sadeghi, A., Daryani, N.E., Shahparvari, M.R., & Hekmatdoost, A. (2024). Effectiveness of a novel diet in attenuation of clinical activity of disease in patients with ulcerative colitis: a randomized, clinical trial. Scientific Reports, 14(1), 13791.

Neshatbini Tehrani, A., Hatami, B., Daftari, G., Hosseini, S.A., & Helli, B. (2024). The effect of soy isoflavones supplementation on metabolic status in patients with non-alcoholic fatty liver disease: a randomized placebo-controlled clinical trial. BMC Public Health, 24(1), 1362.

Rasoulizadeh, Z., Namazi, A., Sohouli, M.H., Hekmatdoost, A., & Hosseinzadeh, M. (2024). Association between Baltic Sea diet and healthy Nordic diet index with risk of non-alcoholic fatty liver disease: a case–control study. Scientific Reports, 14(1), 9537.